Description
Moist Pina Colada Cupcakes with pineapple filling and creamy coconut rum frosting. A tropical treat for any occasion!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup unsweetened pineapple juice
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup shredded coconut, unsweetened
- 1 (20 ounce) can crushed pineapple, undrained
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup (2 sticks) unsalted butter, softened
- 6 cups powdered sugar
- ½ cup cream of coconut
- ¼ cup white rum (or more cream of coconut for a non-alcoholic version)
- ¼ teaspoon salt
- Optional: Toasted coconut flakes, for garnish
- Optional: Maraschino cherries, for garnish
- Optional: Small pineapple wedges, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, cream the softened butter until light and fluffy.
- Gradually add the dry ingredients to the creamed butter, alternating with the pineapple juice. Start and end with the dry ingredients. Mix until just combined.
- Stir in the eggs, vanilla extract, and shredded coconut. Mix until well incorporated.
- Fill each cupcake liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan, combine the crushed pineapple (with its juice!), sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens (about 5-7 minutes).
- Remove from heat and let the filling cool completely.
- In a large bowl, cream the softened butter until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the cream of coconut, rum (or more cream of coconut), and salt. Mix until smooth and creamy. Adjust the amount of rum or cream of coconut to your liking.
- Whip the frosting for 2-3 minutes until it’s light and fluffy.
- Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove a small portion from the center of each cupcake.
- Fill each cupcake with the cooled pineapple filling.
- Frost the cupcakes with the coconut rum frosting.
- Garnish with toasted coconut flakes, maraschino cherries, and/or small pineapple wedges (optional).
- Chill the cupcakes for at least 30 minutes before serving (optional).
Notes
- Be careful not to overmix the cupcake batter, as this can lead to tough cupcakes.
- Make sure the pineapple filling is completely cool before filling the cupcakes to prevent the frosting from melting.
- Adjust the amount of rum in the frosting to your liking, or substitute with more cream of coconut for a non-alcoholic version.
- Chilling the cupcakes before serving allows the frosting to set and the flavors to meld together.
- Prep Time: 30 minutes
- Cook Time: 25 minutes